Saturday, March 17, 2012

chicken, mushroom, potato and spinach quiche

my sister , ezani made this for one of the magazine photoshoot...basically, you can just put anything you like as its filling...i just copy and paste this recipe from her blog, zestbyezani..
photo also from zestbyezani

i've made quiche before but using potato as it can try it too here, tuna and cheese quiche..

Pastry ingredients:
2 cups flour
170g cold butter, cubed
Pinch of salt
5-8 tablespoons ice water

Filling ingredients:
6 pieces button mushroom / swiss brown, thickly sliced
1 brown/red onion, chopped
2 pieces of chicken breast, cubed
1 bunch spinach, roughly chopped
2 potatoes, peeled, cubed and boiled until soft
3 eggs
¾ cup sour cream or cooking cream
¾ cup fresh milk/ full cream UHT milk
1 cup grated cheddar cheese
Salt and black pepper to taste

1. Prepare the pastry. Mix flour with salt in mixing bowl. By using a butter knife, cut the butter into the flour until the mixture resembles bread crumbs (or just blend in the food processor)
2. Add a spoonful of ice water at a  time and mix with a fork until mixture comes together to form dough. Knead dough slightly and wrap with cling wrap. Chill in the refrigerator for 30 minutes.
3. Meanwhile, prepare the filling. In a hot pan, fry the sliced   mushrooms with a little oil while tossing for a few minutes until brown. Remove from pan.
4. In the same pan, sauté the onion until soft, add chicken and cook the chicken until done. Throw in the spinach and cook until spinach is wilted. Add salt and pepper to taste. Leave filling to cool while rolling out the pastry.
5. Preheat oven to 220 degrees C . Prepare a 12 inch tart tin / quiche pan or a few smaller tins.
6. Remove the pastry from the refrigerator. Sprinkle work surface with some flour and on the pastry pastry as well. Roll pastry to 3-5mm thickness using a rolling pin. Transfer onto the tart tin/ quiche pan and trim the edges.
7. Whisk together eggs, sour cream (or cream), milk, salt and pepper.
8. Arrange the filling ingredients (mushrooms, chicken and spinach, potatoes) into the pastry. Sprinkle with cheese. Pour egg and cream mixture to cover the filling.
9. Bake in 220 degrees C for 20 minutes, then lower to 170 degrees C for 40 minutes or until quiche is cooked and brown.
10. Remove from the oven and allow to cool slightly before removing from the tin/pan.

*Note: For the pastry, only add as much ice water as needed until the mixture forms a dough that is not too wet and not too dry. Just nice.
For the filling, feel free to use any ingredients that you desire. For example you can use tuna, smoked salmon, different kinds of cheeses, different kinds of vegetables. It’s all up to you!
For making tarts and quiches, I love using a removable based tart tin as it will be easy to remove the quiche from the pan when it is ready.